Parmesan Risotto

• 6 cups chicken broth
• 2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 6 garlic cloves, minced
• 2 medium shallots, minced
• 2 cups arborio rice
• 1 cup dry white wine
• 1 lemon, zest of
• 1 cup freshly grated parmesan cheese, plus more for garnish
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground pepper
• chopped parsley (to garnish)

1. Heat chicken broth in a medium saucepan. Keep hot during preparation.
2. Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
3. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
4. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
5. Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
6. Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

chicken broth, butter, olive oil, garlic, shallots, arborio rice, white wine, lemon, freshly grated parmesan cheese, salt, fresh ground pepper, parsley

Taken from www.food.com/recipe/parmesan-risotto-236430 (may not work)